Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G4/00—Chewing gum
  • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
  • A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G4/00—Chewing gum
  • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G4/00—Chewing gum
  • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
  • A23G4/068—Chewing gum characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
• • C—CHEMISTRY; METALLURGY
  • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
  • C08G—MACROMOLECULAR COMPOUNDS OBTAINED OTHERWISE THAN BY REACTIONS ONLY INVOLVING UNSATURATED CARBON-TO-CARBON BONDS
  • C08G77/00—Macromolecular compounds obtained by reactions forming a linkage containing silicon with or without sulfur, nitrogen, oxygen or carbon in the main chain of the macromolecule
  • C08G77/60—Macromolecular compounds obtained by reactions forming a linkage containing silicon with or without sulfur, nitrogen, oxygen or carbon in the main chain of the macromolecule in which all the silicon atoms are connected by linkages other than oxygen atoms

Definitions

• Chewing gums generally contain a water-insoluble gum base, as well as sweeteners, natural or artificial flavors, and a variety of additives tailored to provide specific sensory and physical characteristics.
• the water-insoluble gum base provides the desired chewy and tacky properties to the chewing gum.
• One embodiment is a photo-degradable gum base composition
• a photo-degradable gum base composition comprising: an elastomer; and a block copolymer of vinyl acetate and methylphenylsilane having a structure of Formula (I) - (I)
• n and m are integers in the range of 1 to 500, and n is an integer in the range of 2 to 100.
• Another embodiment is a photo-degradable chewing gum composition
• a photo-degradable chewing gum composition comprising an elastomer; a block copolymer having a structure of formula (I) above, wherein m and p are integers in the range of 1 to 500, and n is an integer in the range of 2 to 100; and at least one sweetener.
• Yet another embodiment is a method of preparing a degradable chewing gum comprising: blending an elastomer; a block copolymer of vinyl acetate and methylphenyl silane having a structure of formula (I) above, wherein m and p are integers in the range of 1 to 500, and n is an integer in the range of 2 to 100; and at least one sweetener.
• FIG. 1 shows various structural forms of block copolymers of vinyl acetate and methylphenylsilane.
• a photo-degradable gum base composition comprising an elastomer; and a block copolymer of vinyl acetate and methylphenylsilane having a structure of formula (I) above, wherein m and p are integers in the range of 1 to 500, and n is an integer in the range of 2 to 100.
• block copolymer of vinyl acetate As used herein, the term "block copolymer of vinyl acetate and
• methylphenylsilane refers to a multi-block copolymer comprising at least two blocks of polyvinyl acetate and at least one mid-block of polymethylphenylsilane.
• the block copolymer essentially contains at least one unit having the structure of formula (I) above, wherein m and p are integers in the range of 1 to 500, and n is an integer in the range of 2 to 100.
• m and p can be about 20 to about 400, specifically about 50 to about 300 and more specifically about 60 to about 250.
• n can be about 5 to about 80, specifically about 10 to about 70 and more specifically about 15 to about 75.
• each block of polymethylphenylsilane is covalently bonded to at least one vinyl acetate monomer on both ends of the polymer chain. It will be understood that the block copolymer can be a linear copolymer or a branched copolymer.
• the gum base containing the block copolymer has comparable visco-elastic properties to those of a gum base containing a polyvinyl acetate polymer in the same amount as the block copolymer. Further, addition of the block copolymer to the gum base does not adversely affect taste, texture, chewy nature and other desirable properties of a chewing gum made using the gum base.
• the gum base contains a suitable amount of the block copolymer of vinyl acetate and methylphenylsilane so as to provide photo -degradation properties to the gum base.
• the gum base contains about 5 to about 30 weight percent of the block copolymer, based on the total weight of the gum base.
• the block copolymer can be about 10 to about 25 weight percent, specifically about 15 to about 20 weight percent.
• the block copolymer when present below about 5 weight percent, it provided very little photo-degradation properties. Also, when the block copolymer is present in amounts above 30 weight percent, it adversely affects taste, texture and other desirable properties of the gum base and a chewing gum made therefrom.
• the block copolymer contains suitable amount of methylphenylsilane so as to provide desirable level of photo-degradation properties to the gum base.
• the block copolymer contains about 0.1 to about 10 percent by weight of the methylphenylsilane, based on the weight of the block copolymer as measured according to proton nuclear magnetic resonance spectroscopy. Within the range of about 0.1 to about 10 percent, the methylphenylsilane can be about 0.5 to 8 weight percent, specifically about 1 to about 5 weight percent. [0016]
• the block copolymer can have a weight average molecular weight of about 50,000 to about 200,000 atomic mass units. Within the range of about 50,000 to about 200,000, the molecular weight can be about 60,000 to about 150,000, specifically about 75,000 to about 125,000.
• the photo degradable gum base further comprises at least one additional component, which promotes photo-degradation.
• additional components include chlorophyll, and derivatives of chlorophyll such as chlorophyllin, pheophytin, pyropheophytin and pheophorbide.
• the at least one additional component can be present in an amount of about 0.1 to 10 weight percent based on the weight of the gum base. Within the range of about 0.1 to about 10 percent, the additional component can be about 0.5 to about 8 weight percent, specifically about 1 to about 5 weight percent.
• the photo degradable gum base further comprises at least one water absorption-promoting component, which promotes water absorption properties of the gum base after mastication.
• Suitable water absorption promoting components include a copolymer of methyl vinyl ether and maleic anhydride; an ether or ester of copolymer of methyl vinyl ether and maleic anhydride; a terpolymer of methylvinyl ether, maleic anhydride and maleic acid; a copolymer of polystyrene and maleic anhydride; a polysuccinimide; an alternating copolymer of ethylene and maleic anhydride, and
• the at least one water absorption-promoting component can be present in an amount of about 0.1 to about 15 weight percent based on the weight of the gum base. Within the range of about 0.1 to about 15 weight percent, the at least one water absorption-promoting component can be about 1 to about 10 weight percent, specifically about 4 to about 8 weight percent.
• the gum base further comprises at least one hydrolysis-promoting component.
• Suitable hydrolysis-promoting components include talc, calcium carbonate, carbonate-containing fillers, dicalcium phosphate and combinations thereof.
• the at least one hydrolysis promoting component can be present in an amount of about 5 to about 35 weight percent based on the weight of the gum base. Within the range of about 5 to about 35 weight percent, the at least one hydrolysis promoting component can be about 10 to about 30 weight percent, specifically about 15 to about 25 weight percent.
• the gum base further comprises at least one non-stick inducing component.
• Suitable non-stick inducing components include hydrogenated cottonseed oil, hydrogenated soybean oil, hydrogenated canola oil, hydrogenated olive oil, hydrogenated grape seed oil, hydrogenated peanut oil, hydrogenated sunflower oil, hydrogenated safflower oil, hydrogenated palm oil, hydrogenated cocoa butter, hydrogenated coconut oil, hydrogenated palm kernel oil, animal fats, fatty esters of sugars and
• the gum base exhibits increased degradability and/or reduced-stick properties in the presence of the non-stick inducing component as compared to in the absence of the non-stick inducing component.
• the non-stick inducing component can be present in an amount of about 5 to about 40 weight percent based on the weight of the gum base. Within the range of about 5 to about 40 weight percent, the at least one hydrolysis promoting component can be about 10 to about 35 weight percent, specifically about 15 to about 30 weight percent.
• the gum base can also include any number of suitable additional polymers useful as elastomers.
• suitable additional elastomers in gum bases include both natural and synthetic elastomers and rubbers, for example, substances of vegetable origin such as chicle, crown gum, nispero, rosadinha, jelutong, perillo, niger gutta, tunu, balata, gutta-percha, lechi- capsi, sorva, gutta kay, and the like, and combinations thereof.
• Synthetic elastomers include high- and low-molecular weight elastomers.
• Useful high molecular weight elastomers include butadiene-styrene copolymers, polyisoprene, polyisobutylene, isobutylene-isoprene copolymers, polyethylene, combinations thereof, and the like.
• Useful low-molecular weight elastomers include polybutene, polybutadiene, polyisobutylene, and combinations thereof.
• Suitable gum bases can also include vinyl polymeric elastomers such as poly( vinyl acetate) (PVA), polyethylene, vinyl copolymeric elastomers such as copolymers of vinyl acetate and vinyl laurate, copolymers of vinyl acetate and vinyl stearate, copolymers of ethylene and vinyl acetate, poly( vinyl alcohol) and combinations thereof.
• PVA poly( vinyl acetate)
• vinyl copolymeric elastomers such as copolymers of vinyl acetate and vinyl laurate, copolymers of vinyl acetate and vinyl stearate, copolymers of ethylene and vinyl acetate, poly( vinyl alcohol) and combinations thereof.
• the weight average molecular weight of the vinyl polymers can range from about 3,000 to about 94,000 atomic mass units.
• Vinyl polymers such as poly( vinyl alcohol) and poly( vinyl acetate) can have a weight average molecular weight of about 8,000 to about 65,000 atomic mass units.
• any combination of the aforementioned high- and low-molecular weight, natural and synthetic elastomers, and rubbers can be used as a gum base.
• the elastomers can be present in an amount of about 35 to about 95 weight percent, based on the weight of the gum base.
• the gum base includes an elastomer selected from the group consisting of polyisobutylene, butyl rubber, butadiene-styrene rubber and combinations thereof.
• the gum base composition can also contain conventional elastomer plasticizers and softeners to aid in softening the elastomer component.
• plasticizers may include terpene resins such as polymers derived from alpha-pinene, beta- pinene, and/or d-limonene; methyl, glycerol or pentaerythritol esters of rosins or modified rosins and gums, such as hydrogenated, dimerized or polymerized rosins, or combinations comprising at least one of the foregoing resins; the pentaerythritol ester of partially hydrogenated wood or gum rosin; the pentaerythritol ester of wood or gum rosin; the glycerol ester of wood rosin; the glycerol ester of partially dimerized wood or gum rosin; the glycerol ester of polymerized wood or gum rosin; the glycerol ester of
• any combination of the foregoing elastomer plasticizers can be used to soften or adjust the tackiness of the elastomer base component.
• the elastomer plasticizer can be used in amounts of about 5 to about 75 weight percent of the gum base, specifically about 45 to about 70 weight percent of the gum base.
• the gum base composition further contains an elastomer softener.
• the softener is present in amounts of up to about 30 weight percent of the gum base, specifically about 3 to about 20 weight percent of the gum base.
• Suitable softeners include lanolin, palmitic acid, oleic acid, stearic acid, fatty acids, sodium stearate, potassium stearate, glyceryl triacetate, glyceryl lecithin, glyceryl
• Waxes for example, natural and synthetic waxes, hydrogenated vegetable oils, petroleum waxes such as polyurethane waxes, polyethylene waxes, paraffin waxes, micro crystalline waxes, fatty waxes, sorbitan monostearate, tallow, cocoa butter, propylene glycol, and the like can also be incorporated into the gum base to obtain a variety of desirable textures and consistency properties.
• the waxes employed can have a melting point below about 60 degrees Celsius, and specifically about 45 to about 55 degrees Celsius.
• the low melting wax can be a paraffin wax.
• the wax can be present in the gum base in an amount about 6 to about 10 weight percent, and specifically about 7 to about 9.5 weight percent, based on the total weight of the gum base.
• waxes having a higher melting point can be used in the gum base in amounts up to about 5 weight percent based on the weight of the gum base.
• Such high melting waxes include beeswax, vegetable wax, rice bran wax, candelilla wax, carnauba wax, polyethylene wax, micro crystalline wax, petroleum waxes, and the like, and mixtures thereof.
• the gum base can further include effective amounts of bulking ingredients such as mineral adjuvants, which can serve as fillers and textural agents.
• mineral adjuvants include calcium carbonate, magnesium carbonate, alumina, aluminum hydroxide, aluminum silicate, talc, tricalcium phosphate and the like, which can serve as fillers and textural agents.
• These fillers or adjuvants can be used in the gum base in various amounts. Specifically the amount of filler, when used, will be present in an amount of about 15 to about 40 weight percent, specifically about 20 to about 30 weight percent, based on the weight of the gum base.
• chewing gum compositions contain a gum base, at least one sweetening agent, and various additives.
• the chewing gum composition comprises a water insoluble gum base portion and a bulk portion comprising of additional ingredients (also known as additives).
• the gum base can vary greatly depending upon various factors such as the type of base desired, the consistency of gum desired, and the other components used in the composition to make the final chewing gum product.
• the chewing gum base is present in an amount of about 5 to about 90 weight percent, where the weight percent is based on the total weight of the chewing gum composition.
• the water-insoluble gum base can be present in an amount of about 10 to about 50 weight percent, specifically the gum base can be present in an amount of about 15 to about 40 weight percent, and even more specifically the gum base can be present in an amount of about 20 to about 30 weight percent.
• water-soluble encompasses compounds, which possess a water solubility of at least 1 gram/liter at 25°C. As used herein, the term
• water- insoluble encompasses compounds, which possess a water solubility of less than at least 1 gram/liter at 25°C.
• a photo-degradable chewing gum composition comprising an elastomer; a block copolymer having a structure of formula (I) described above wherein m and p are integers in the range of 1 to 500, and n is an integer in the range of 2 to 100; and at least one or more additional ingredients.
• additional ingredients include sweetening agents, flavorants, flavor modulators, flavor potentiators, aroma agents, cooling agents (coolants), warming agents, coloring agents, breath fresheners, mouth moisteners, humectants, acidulants, buffering agents, tingling agents, oral care agents, throat care agents, medicaments, antioxidants, preservatives, and combinations thereof.
• additional ingredients can serve more than one purpose.
• a sweetening agent such as sucrose, sorbitol, other sugar alcohols, and combinations thereof can also function as bulking agents.
• a combination comprising at least one of the foregoing additional ingredients is often used.
• the chewing gum includes a sweetening agent to provide a sweet taste to the gum composition.
• Sweetening agents can include sugar sweeteners, sugarless sweeteners, high intensity sweeteners, or a combination of at least two of the foregoing sweetening agents.
• Sugar sweeteners generally include saccharides. Suitable sugar sweeteners include monosaccharides, disaccharides and polysaccharides such as sucrose (sugar), dextrose, maltose, dextrin, xylose, ribose, glucose, mannose, galactose, fructose (levulose), lactose, invert sugar, fructooligo saccharide syrups, partially hydrolyzed starch, corn syrup solids, such as high fructose corn syrup, and combinations thereof.
• sucrose sucrose
• dextrose maltose
• dextrin xylose
• ribose glucose
• mannose mannose
• galactose fructose
• fructose levulose
• lactose lactose
• invert sugar fructooligo saccharide syrups
• corn syrup solids such as high fructose corn syrup, and combinations thereof.
• Suitable sugarless sweeteners include sugar alcohols (or polyols) such as sorbitol, xylitol, mannitol, galactitol, maltitol, hydrogenated isomaltulose (isomalt), lactitol, erythritol, hydrogenated starch hydro lysate, and combinations thereof.
• sugar alcohols or polyols
• sorbitol xylitol
• mannitol galactitol
• maltitol hydrogenated isomaltulose (isomalt)
• lactitol lactitol
• erythritol hydrogenated starch hydro lysate
• Suitable hydrogenated starch hydrolysates include those disclosed in U.S. Pat. No. 4,279,931 to Verwaerde et al. and various hydrogenated glucose syrups and/or powders, which contain sorbitol, hydrogenated disaccharides, hydrogenated higher polysaccharides
• Hydrogenated starch hydrolysates are primarily prepared by the controlled catalytic hydrogenation of corn syrups.
• the resulting hydrogenated starch hydrolysates are mixtures of monomeric, dimeric, and polymeric saccharides. The ratios of these different saccharides give different hydrogenated starch hydro lysates different properties.
• Mixtures of hydro genated starch hydrolysates are commercially available under the trade name LYCASIN from Roquette Freres of France, and under the trade name FJYSTAR, from Lonza, Inc., of Fair Lawn, N.J., USA.
• a "high intensity sweetener” as used herein means agents having a sweetness at least 100 times that of sugar (sucrose) on a per weight basis, specifically at least 500 times that of sugar on a per weight basis. In some embodiments the high intensity sweetener is at least 1,000 times that of sugar on a per weight basis, more specifically at least 5,000 times that of sugar on a per weight basis.
• the high intensity sweetener can be selected from a wide range of materials, including water-soluble natural and artificial sweeteners, derivatives of water-soluble sweeteners, dipeptide based sweeteners, and protein based sweeteners. Any combination comprising two or more high intensity sweetener can be used.
• high intensity sweeteners can further be combined with one or more of the foregoing sweeteners or sweetening agents.
• the high intensity sweetener can be used in a variety of distinct physical forms, for example those known in the art to provide an initial burst of sweetness and/or a prolonged sensation of sweetness. Without being limited thereto, such physical forms include free forms (e.g., spray dried or powdered), beaded forms,
• sweetening agents include (1) water-soluble sweetening agents such as
• dihydrochalcones monellin, steviosides, Rebaudioside A, Rebaudioside B, Rebaudioside C, glycyrrhizin, dihydroflavenol, and sugar alcohols such as sorbitol, mannitol, maltitol, monatin, and L-aminodicarboxylic acid aminoalkenoic acid ester amides, such as those disclosed in U.S. Pat. No.
• water-soluble artificial sweeteners such as saccharin, soluble saccharin salts, i.e., sodium or calcium saccharin salts, cyclamate salts, acesulfame salts, such as the sodium, ammonium or calcium salt of 3,4-dihydro-6-methyl-l,2,3-oxathiazine-4- one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-l,2,3-oxathiazine-4-one-2,2- dioxide (Acesulfame-K), the free acid form of saccharin, or a combination comprising at least one of the foregoing; (3) dipeptide based sweeteners, for example the L-aspartic acid derived sweeteners such as L-aspartyl-L-phenylalanine methyl ester (Aspartame) and materials described in U.
• L-aspartic acid derived sweeteners such as L-aspartyl-L-phenylalan
• the sweetening agents include sorbitol, mannitol, aspartame, acesulfame potassium salt, and combinations thereof.
• the sweetening agents can be present in a suitable amount depending upon the desired level of sweetness.
• the sweeteners are present in an amount of about 35 to about 80 weight percent of the chewing gum composition. Within the range of about 35 to about 80, the amount can be about 45 to about 75 weight percent, specifically, the amount can be about 50 to about 65 weight percent.
• the chewing gum composition can further include one or more flavorants (also known as flavorings, flavors or flavoring agents).
• suitable flavorants include artificial and natural flavorants known in the art, for example synthetic flavor oils, natural flavoring aromatics and/or oils, oleoresins, extracts derived from plants, leaves, flowers, fruits, and the like, and combinations comprising at least one of the foregoing flavorants.
• Non-limiting representative flavors include oils such as spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, cassia oil, and citrus oils including lemon, orange, lime, grapefruit, vanilla, fruit essences, including apple, pear, peach, grape, strawberry, raspberry, blackberry, cherry, plum, pineapple, apricot, banana, melon, tropical fruit, mango, mangosteen, pomegranate, papaya, honey lemon, and the like, and combinations thereof.
• Specific flavorants are mints such as peppermint, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavors.
• Examples of artificial, natural, and synthetic fruit flavorants include coconut, coffee, chocolate, vanilla, lemon, grapefruit, orange, lime, yazu, sudachi, menthol, licorice, caramel, honey, peanut, walnut, cashew, hazelnut, almonds, pineapple, strawberry, raspberry, blackberry, tropical fruits, cherries, cinnamon, peppermint, wintergreen, spearmint, eucalyptus, and mint, fruit essence such as from apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya, and the like, and combinations thereof.
• flavorants include various aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl formate, p-methylamisol, acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde (licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy flavors), but
• veratraldehyde vanilla
• 2,6-dimethyl-5-heptenal i.e., melonal (melon)
• 2,6-dimethyloctanal green fruit
• 2-dodecenal citrus, mandarin
• Other potential flavors whose release profiles can be managed include a milk flavor, a butter flavor, a cheese flavor, a cream flavor, a yogurt flavor, a vanilla flavor, a tea or coffee flavor, such as a green tea flavor, a oolong tea flavor, a cocoa flavor, a chocolate flavor, a mint flavor, such as peppermint, spearmint, and Japanese mint; spicy flavors, such as asafetida, ajowan, anise, angelica, fennel, allspice, cinnamon, chamomile, mustard, cardamom, caraway, cumin, clove, pepper, coriander, sassafras, savory, Zanthoxyli Fructus, perilla, juniper berry, ginger, star anise, horseradish, thyme, a tarragon, dill, capsicum, nutmeg, basil, marjoram, rosemary, bay leaf, and wasabi; alcoholic flavors, such as wine, whisk
• flavorings include mints such as peppermint, menthol, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavors, whether employed individually or in admixture. Flavors can also provide breath freshening properties, particularly the mint flavors when used in combination with cooling agents. In some embodiments, the composition can further include fruit juices.
• the flavoring agents can be used in many distinct physical forms. Such physical forms include liquid and/or dried form.
• the flavoring agents can be in free (non-encapsulated) forms, spray dried forms, freeze dried forms, powdered forms, beaded forms, encapsulated forms, slices, pieces, and mixtures thereof.
• suitable drying means such as spray-drying a liquid can be used.
• the flavoring agent can be absorbed onto water-soluble materials, such as cellulose, starch, sugar, maltodextrin, gum arabic and so forth or it can be encapsulated.
• the flavoring agent can be adsorbed onto silica, zeolites, and the like.
• the particle size of the flavoring agents can be less than 3 millimeters, less than 2 millimeters or specifically less than 1 millimeter, calculated as the longest dimension of the particle.
• the natural flavoring agent can have a particle size about 3 micrometers to 2 millimeters, specifically about 4 micrometers to about 1 millimeter.
• the flavorants can be used in the amount about 0.01 to about 30 weight percent of the gum composition depending on the desired intensity of the aromas used. Specifically, the content of the flavorants is in the range of about 0.2 to about 3 weight percent of the gum composition.
• the chewing gum can further include flavor modulators and/or flavor potentiators.
• Flavor modulators can impart a characteristic of their own that complements or negates a characteristic of another component.
• flavors can be compounded to have additional sweet notes by the inclusion of flavor modulators or potentiators, such as vanilla, vanillin, ethyl maltol, furfural, ethyl propionate, lactones, and combinations thereof.
• the flavor modulators can be used in the amount about 0.01 to about 30 weight percent of the gum composition depending on the desired intensity of the aromas used. Specifically, the content of the flavor modulators is in the range of about 0.2 to about 3 weight percent of the gum composition.
• Flavor potentiators are materials that intensify, supplement, modify or enhance the taste or aroma perception of an original material without introducing a characteristic taste or aroma perception of their own.
• flavor potentiators are designed to intensify, supplement, modify, or enhance the perception of flavor, sweetness, tartness, umami, kokumi, saltiness or a combination thereof.
• the flavor potentiators can be used in the amount about 0.01 to about 30 weight percent of the gum composition depending on the desired intensity of the aromas used. Specifically, the content of the flavor potentiators is in the range of about 0.2 to about 3 weight percent of the gum composition.
• Exemplary flavor modulators or flavor potentiators include monoammonium glycyrrhizinate, licorice glycyrrhizinates, citrus aurantium, alapyridaine, alapyridaine (N-(l- carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol) inner salt, miraculin, curculin, strogin, mabinlin, gymnemic acid, cynarin, glupyridaine, pyridinium-betain compounds, neotame, thaumatin, neohesperidin dihydrochalcone, tagatose, trehalose, maltol, ethyl maltol, phyllodulcin, vanilla extract, vanilla oleoresin, vanillin, sugar beet extract (alcoholic extract), sugarcane leaf essence (alcoholic extract), compounds that respond to G-protein coupled receptors (T2Rs and T2Rs
• sugar acids sodium chloride, potassium chloride, sodium acid sulfate, or a combination comprising at least one of the foregoing are used.
• glutamates such as monosodium glutamate, monopotassium glutamate, hydro lyzed vegetable protein, hydro lyzed animal protein, yeast extract, and combinations thereof are included. Further examples include adenosine monophosphate (AMP), glutathione, and nucleotides such as inosine
• a sweet taste can also come from fiavorants and/or flavor modulators or potentiators.
• the amount of fiavorants, flavor modulators and/or flavor potentiators used herein can be a matter of preference subject to such factors as the type of final chewing gum product composition, the individual flavor, the gum base employed, and the strength of flavor desired.
• the amount of flavorants can be varied in order to obtain the result desired in the final product and such variations are within the capabilities of those skilled in the art without the need for undue experimentation.
• the chewing gum contains aroma agents including natural and synthetic flavorings such as natural vegetable components, flavoring aromatics and/or oils, essential oils, essences, extracts, powders, food-grade acids, oleoresins and extracts derived from plants, leaves, flowers, fruits, and the like, and combinations thereof.
• the aroma agents can be in liquid or powdered form.
• the aroma agents can be used in the amount about 0.01 to about 30 weight percent of the gum composition depending on the desired intensity of the aromas used. Specifically, the content of the aroma agents is in the range of about 0.2 to about 3 weight percent of the gum composition.
• the chewing gum can contain cooling agents.
• Cooling agents also known as coolants, are additives that provide a cooling or refreshing effect in the mouth, in the nasal cavity, or on skin.
• Menthyl-based coolants as used herein include menthol and menthol derivatives.
• Menthol also known as 2-(2 -propyl)-5 -methyl- 1- cyclohexanol
• Menthol derivatives include menthyl ester-based and menthyl carboxamide-based cooling compounds such as menthyl carboxamide, N-ethyl-p-menthane carboxamide, monomenthyl succinate, monomenthyl succinate, monomenthyl glutarate, menthyl 2-pyrrolidone- 5-carboxylate, monomenthyl 3 -methyl maleate, menthyl acetate, menthyl lactate, menthyl salicylate, 2-isopropanyl-5-methylcyclohexanol, 3-L-menthoxypropane-l,2-diol, menthane, menthone, menthone ketals, menthone glycerol ketals, menthyl glutarate esters, N-ethyl-p- menthane-3-carboxamide (WS-3), or a combination thereof. Additional menthyl-based coolants, specifically menthylcarboxamides, are described in U
• cooling agents that can be used in combination with or in the absence of the menthyl-based coolants include, for example 2-mercapto-cyclo-decanone,
• hydroxycarboxylic acids with 2 to 6 carbon atoms include the following components: xylitol, erythritol, alpha-dimethyl succinate, menthyl lactate, acyclic carboxamides such as N-2,3-trimethyl-2-isopropyl butanamide, and combinations thereof.
• Additional cooling agents include the following components: xylitol, erythritol, alpha-dimethyl succinate, menthyl lactate, acyclic carboxamides such as N-2,3-trimethyl-2-isopropyl butanamide, and combinations thereof.
• Additional cooling agents include the following components: xylitol, erythritol, alpha-dimethyl succinate, menthyl lactate, acyclic carboxamides such as N-2,3-trimethyl-2-isopropyl butanamide, and combinations thereof.
• Additional cooling agents include the following components: xylitol, erythritol,
• the cooling agents can be present in a suitable amount depending upon the desired level of cooling intensity. In some embodiments, the cooling agents are present in an amount of about 0.01 to about 1.5 weight percent of the chewing gum composition. Within the range of about 0.01 to about 1.5 weight percent, the cooling agents can be about 0.05 to about 1.25 weight percent, specifically the cooling agents can be about 0.1 to about 1 weight percent.
• Warming agents can be selected from a wide variety of compounds known to provide the sensory signal of warming to the user. These compounds offer the perceived sensation of warmth, particularly in the oral cavity, and often enhance the perception of flavors, sweeteners and other organoleptic components.
• useful warming compounds included are vanillyl alcohol n-butylether (TK-1000) supplied by Takasago Perfumary Company Limited, Tokyo, Japan, vanillyl alcohol methyl ether, vanillyl alcohol ethyl ether, vanillyl alcohol n-propyl ether, vanillyl alcohol isopropyl ether, vanillyl alcohol isobutyl ether, vanillyl alcohol n-pentyl ether, vanillyl alcohol isoamyl ether, vanillyl alcohol n-hexylether, gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin,
• the warming agents can be present in a suitable amount depending upon the desired level of warming intensity. In some embodiments, the warming agents are present in an amount of about 0.01 to about 1.5 weight percent of the chewing gum composition. Within the range of about 0.01 to about 1.5 weight percent, the warming agents can be about 0.05 to about 1.25 weight percent, specifically the warming agents can be about 0.1 to about 1 weight percent.
• Coloring agents can be used in amounts effective to produce a desired color for the chewing gum.
• Suitable coloring agents include pigments, which can be incorporated in amounts up to about 6 weight percent by weight of the chewing gum.
• titanium dioxide can be incorporated in amounts of about 0.1 to about 2 weight percent and specifically about 0.15 to about 1 weight percent by weight of the chewing gum.
• Suitable coloring agents also include natural food colors and dyes suitable for food, drug, and cosmetic applications.
• Suitable colorants include annatto extract (El 60b), bixin, norbixin, astaxanthin, dehydrated beets (beet powder), beetroot red/betanin (El 62), ultramarine blue, canthaxanthin (E161g), crypto xanthin (E161c), rubixanthin (E161d), violanxanthin (E161e), rhodoxanthin (E161f), caramel (E150(a-d)), P-apo-8'-carotenal (E160e), ⁇ -carotene (E160a), alpha carotene, gamma carotene, ethyl ester of beta-apo-8 carotenal (E160f), flavo xanthin (E161a), lutein (E161b), cochineal extract (E120), carmine (E132), carmoisine/azorubine (El 22), sodium copper chlorophyllin (E141), anna
• the coloring agents can be present in a suitable amount depending upon the desired level of coloring intensity. In some embodiments, the coloring agents are present in an amount of about 0.005 to about 1.25 weight percent of the chewing gum composition. Within the range of about 0.005 to about 1 weight percent, the coloring agents can be about 0.01 to about 1 weight percent, specifically the warming agents can be about 0.02 to about 0.8 weight percent.
• Exemplary breath fresheners include zinc citrate, zinc acetate, zinc fluoride, zinc ammonium sulfate, zinc bromide, zinc iodide, zinc chloride, zinc nitrate, zinc fluorosilicate, zinc gluconate, zinc tartarate, zinc succinate, zinc formate, zinc chromate, zinc phenol sulfonate, zinc dithionate, zinc sulfate, silver nitrate, zinc salicylate, zinc
• Breath fresheners can include essential oils as well as various aldehydes and alcohols.
• Essential oils used as breath fresheners can include oils of spearmint, peppermint, wintergreen, sassafras, chlorophyll, citral, geraniol, cardamom, clove, sage, carvacrol, eucalyptus, cardamom, magnolia bark extract, marjoram, cinnamon, lemon, lime, grapefruit, orange, and combinations thereof.
• Aldehydes such as cinnamic aldehyde and salicylaldehyde can be used. Additionally, chemicals such as menthol, carvone, iso-garrigol, and anethole can function as breath fresheners.
• the breath fresheners can be present in a suitable amount depending upon the desired level of intensity. In some embodiments, the breath fresheners are present in an amount of about 0.01 to about 2 weight percent of the chewing gum composition. Within the range of about 0.01 to about 2 weight percent, the breath fresheners can be about 0.05 to about 1.25 weight percent; specifically, the breath fresheners can be about 0.1 to about 1 weight percent.
• Exemplary mouth moisteners include saliva stimulators such as acids and salts including acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, and salts of the foregoing acids.
• Mouth moisteners can include hydrocolloid materials that hydrate and can adhere to oral surface to provide a sensation of mouth moistening.
• Hydrocolloid materials can include naturally occurring materials such as plant exudates, seed gums, and seaweed extracts or they can be chemically modified materials such as cellulose, starch, or natural gum derivatives.
• hydrocolloid materials can include pectin, gum arabic, acacia gum, alginates, agar, carageenans, guar gum, xanthan gum, locust bean gum, gelatin, gellan gum, galactomannans, tragacanth gum, karaya gum, curdlan, konjac, chitosan, xyloglucan, beta glucan, furcellaran, gum ghatti, tamarin, and bacterial gums.
• Mouth moisteners can include modified natural gums such as propylene glycol alginate, carboxymethyl locust bean gum, low methoxyl pectin, or a combination thereof.
• Modified celluloses can be included such as micro crystalline cellulose, carboxymethylcellulose (CMC), methylcellulose (MC), hydroxypropylmethylcellulose (HPMC),
• the mouth moisteners can be present in a suitable amount depending upon the desired level of intensity. In some embodiments, the mouth moisteners are present in an amount of about 0.01 to about 2 weight percent of the chewing gum composition. Within the range of about 0.01 to about 2 weight percent, the mouth moisteners can be about 0.05 to about 1.25 weight percent; specifically, the mouth moisteners can be about 0.1 to about 1 weight percent.
• humectants which can provide a perception of mouth hydration, can be included.
• humectants can include glycerol, sorbitol, polyethylene glycol, erythritol, xylitol, and combinations thereof.
• fats can provide a perception of mouth moistening.
• Such fats can include medium chain triglycerides, vegetable oils, fish oils, mineral oils, and combinations thereof.
• the humectants can be present in a suitable amount depending upon the desired level of intensity. In some embodiments, the humectants are present in an amount of about 0.01 to about 2 weight percent of the chewing gum composition. Within the range of about 0.01 to about 2 weight percent, the humectants can be about 0.05 to about 1.25 weight percent; specifically, the humectants can be about 0.1 to about 1 weight percent.
• Suitable acidulants illustratively include acetic acid, citric acid, fumaric acid, hydrochloric acid, lactic acid and nitric acid as well as sodium citrate, sodium bicarbonate, sodium carbonate, sodium or potassium phosphate, magnesium oxide, potassium
• the acidulants can be present in a suitable amount depending upon the desired level of intensity. In some embodiments, the acidulants are present in an amount of about 0.1 to about 3 weight percent of the chewing gum composition. Within the range of about 0.1 to about 3 weight percent, the acidulants can be about 0.5 to about 2.5 weight percent; specifically, the humectants can be about 0.75 to about 2 weight percent.
• Exemplary buffering agents include sodium bicarbonate, sodium phosphate, sodium hydroxide, ammonium hydroxide, potassium hydroxide, sodium stannate, triethanolamine, citric acid, hydrochloric acid, sodium citrate, and combinations thereof.
• the buffering agents can be present in a suitable amount depending upon the desired level of intensity. In some embodiments, the buffering agents are present in an amount of about 0.01 to about 2 weight percent of the chewing gum composition. Within the range of about 0.01 to about 2 weight percent, the buffering agents can be about 0.05 to about 1.25 weight percent; specifically, the buffering agents can be about 0.1 to about 1 weight percent.
• a tingling sensation can be provided.
• Tingling agents include jambu, and alkylamides extracted from materials such as jambu or sanshool. Tingling agents can be present in a suitable amount depending upon the desired level of intensity. In some embodiments, the tingling agents are present in an amount of about 0.01 to about 2 weight percent of the chewing gum composition. Within the range of about 0.01 to about 2 weight percent, the tingling agents can be about 0.05 to about 1.25 weight percent;
• the tingling agents can be about 0.1 to about 1 weight percent.
• Suitable oral care agents include breath fresheners, tooth whiteners, antimicrobial agents, tooth mineralizers, tooth decay inhibitors, topical anesthetics, mucoprotectants, stain removers, oral cleaning agents, bleaching agents, desensitizing agents, dental remineralization agents, antibacterial agents, anticaries agents, plaque acid buffering agents, surfactants and anticalculus agents, and combinations thereof.
• examples of such ingredients include, hydro lytic agents including proteolytic enzymes, abrasives such as hydrated silica, calcium carbonate, sodium bicarbonate and alumina, other active
• stain-removing components such as surface-active agents, including anionic surfactants such as sodium stearate, sodium palminate, sulfated butyl oleate, sodium oleate, salts of fumaric acid, glycerol, hydroxylated lecithin, sodium lauryl sulfate and chelators such as
• Oral care ingredients can also include tetrasodium pyrophosphate and sodium tri-polyphosphate, sodium bicarbonate, sodium acid pyrophosphate, xylitol, sodium hexametaphosphate, and combinations thereof.
• suitable oral care agents include peroxides such as carbamide peroxide, calcium peroxide, magnesium peroxide, sodium peroxide, hydrogen peroxide, and peroxydiphospate, and combinations thereof.
• potassium nitrate and potassium citrate are included.
• Other examples can include casein glycomacropeptide, calcium casein peptone-calcium phosphate, casein phosphopeptides, casein phosphopeptide- amorphous calcium phosphate (CPP-ACP), and amorphous calcium phosphate.
• Still other examples include papaine, krillase, pepsin, trypsin, lysozyme, dextranase, mutanase, glycoamylase, amylase, glucose oxidase, and combinations thereof.
• Suitable oral care agents include surfactants that achieve increased
• Surfactants used as oral care agents include detersive materials that impart to the composition detersive and foaming properties.
• Suitable surfactants include sodium stearate, sodium ricinoleate, sodium lauryl sulfate, water-soluble salts of higher fatty acid monoglyceride monosulfates, such as the sodium salt of the monosulfated monoglyceride of hydro genated coconut oil fatty acids, higher alkyl sulfates such as sodium lauryl sulfate, alkyl aryl sulfonates such as sodium dodecyl benzene sulfonate, higher alkyl sulfoacetates, sodium lauryl sulfoacetate, higher fatty acid esters of 1,2-dihydroxy propane sulfonate, and the substantially saturated higher aliphatic acyl amides of lower aliphatic amino carboxylic acid compounds, such as those having 12 to 16 carbons in the fatty acid, alkyl or acyl
• oral care ingredients can include antibacterial agents such as triclosan, chlorhexidine, zinc citrate, silver nitrate, copper, limonene, cetyl pyridinium chloride, and combinations thereof.
• Anticaries agents can include fluoride ion sources such as sodium fluoride, potassium fluoride, sodium fluorosilicate, ammonium fluorosilicate, potassium fluoride, sodium monofluorophosphate, stannous fluoride, potassium stannous fluoride, sodium hexafluorostannate, stannous chloro fluoride, and combinations thereof. Further examples of anticaries agents are included in U.S. Patent Nos. 5,227,154 to Reynolds, 5,378,131 to Greenberg, and 6,685,916 to Holme et al. Oral care agents can be present in a suitable amount depending upon the desired level of care.
• the oral care agents are present in an amount of about 0.01 to about 2 weight percent of the chewing gum composition. Within the range of about 0.01 to about 2 weight percent, the oral care agents can be about 0.05 to about 1.25 weight percent; specifically, the oral care agents can be about 0.1 to about 1 weight percent.
• Throat care or throat-soothing ingredients include analgesics, antihistamines, anesthetics, demulcents, mucolytics, expectorants, antitussive, and antiseptics.
• throat-soothing agents include honey, propolis, aloe vera, glycerine, menthol and a combination thereof is employed.
• Throat care agents can be present in a suitable amount depending upon the desired level of care.
• the throat care agents are present in an amount of about 0.01 to about 2 weight percent of the chewing gum composition. Within the range of about 0.01 to about 2 weight percent, the throat care agents can be about 0.05 to about 1.25 weight percent; specifically, the throat care agents can be about 0.1 to about 1 weight percent.
• Medicaments can be included in the chewing gum product.
• Non-limiting illustrative categories and specific examples include antihistamines, decongestants
• erythropoietic drugs erythropoietic drugs, mucolytics, DNA and genetic modifying drugs, and nutritional supplements, including nutraceuticals, micronutrients, vitamins and co-enzymes.
• the pharmaceutically acceptable salts and prodrugs of the medicaments are also included unless specified otherwise. Some of these medicaments can serve more than one purpose.
• Combinations of the foregoing types of optional medicaments can be used. Two or more medicaments that have activity against the same or different symptoms can be used together in a combination.
• Medicaments for the treatment of a cough, or a cold or flu symptom include elements, compounds or materials, alone or in combination, that have been used for, or have been shown to be useful for, the amelioration of at least one symptom commonly associated with cough, colds, or influenza. It is to be understood that a "medicament for the treatment of a cough, or a cold or flu symptom" includes medicaments that are also useful for the treatment of cold-like or flu-like symptoms arising from other sources, such as allergies, adverse environmental conditions, and the like.
• Cold, cold-like, flu, and flu-like symptoms as used herein include cough, coryza, nasal congestion, upper respiratory infections, allergic rhinitis, otitis, sinusitis, sneezing, and the discomfort, pain, fever and general malaise associated with colds, flu, allergies, adverse environmental conditions, and the like.
• Examples of general categories of medicaments for the treatment of a cough, or a cold or flu symptom include antihistamines, decongestants (sympathomimetics), antitussives (cough suppressants), anti-inflammatories, homeopathic agents, expectorants, anesthetics, demulcents, analgesics, anticholinergics, throat-soothing agents, antibacterial agents, and antiviral agents. Some of these medicaments can serve more than one purpose.
• the pharmaceutically acceptable salts and prodrugs of the medicaments are also included unless specified otherwise. Two or more medicaments that have activity against the same or different symptoms of colds or coughs can be used together in a combination.
• Exemplary antihistamines include azatadine, bromodiphenhydramine, brompheniramine, brompheniramine maleate, carbinoxamine, carbinoxamine maleate, cimetidine, chlorpheniramine, chlorpheniramine maleate, dexchlorpheniramine, diphenhydramine, diphenhydramine hydrochloride, doxylamine, phenindamine, pheniramine, phenyltoloxamine, pyrilamine, promethazine, triprolidine, loratadine, ranitidine,
• Exemplary decongestants include agents such as levopropoxyphene napsylate, noscapine, carbetapentane, caramiphen, chlophedianol, pseudoephedrine hydrochloride, phenylephrine, phenylpropanolamine, diphenhydramine, glaucine, pholcodine, benzonatate, ephedrine, ephinephrine, levodesoxyephedrine, oxymetazoline, naphazoline,
• propylhexedrine xylometazoline, and combinations thereof.
• Antitussives help relieve coughing.
• antitussives include codeine, dihydrocodeine, hydrocodone and hydromorphone, carbetapentane, caramiphen,
• hydrocodone bitartrate chlorphedianol, noscarpine, dextromethorphan, and combinations thereof.
• Expectorants include guaifenesin, aniseed, blood root, coltsfoot, elderflower, golden seal, grindelia, hyssop, lungwort, mullein, senega, thuja, thyme, vervain, glyceryl guaiacolate, terpin hydrate, N-acetylcysteine, bromhexine, ambroxol, domiodol, 3- iodo-1,2- propanediol and wild cherry, ammonium chloride, calcium iodide, iodinated glycerol, potassium guaiacolsulfonate, potassium iodide, sodium citrate, and combinations thereof.
• Anaesthetics include etomidate, ketamine, propofol, and benodiazapines (e.g., chlordiazepoxide, diazepam, clorezepate, halazepam, flurazepam, quazepam, estazolam, triazolam, alprozolm, midazolam, temazepam, oxazepam, lorazepam), benzocaine, dyclonine, bupivacaine, etidocaine, lidocaine, mepivacaine, promoxine, prilocaine, procaine,
• benodiazapines e.g., chlordiazepoxide, diazepam, clorezepate, halazepam, flurazepam, quazepam, estazolam, triazolam, alprozolm, midazolam, temazepam, oxazepam,
• Other useful agents can include amobartital, aprobarbital, butabarbital, butalbital mephobarbital, methohexital, pentobarbital, phenobarbital, secobarbital, thiopental, paral, chloral hydrate, ethchlorvynol, clutethimide, methprylon, ethinamate, meprobamate, and combinations thereof.
• Analgesics include opioids such as morphine, mepidine, dentanyl, sufentranil, alfentanil, aspirin, salicylamide, sodium salicylate, acetaminophen, ibuprofen, indomethacine, naproxen, atrin, isocome, midrin, axotal, firinal, phrenilin, ergot and ergot derivatives (wigraine, cafergot, ergostat, ergomar, dihydroergotamine), imitrex, and combinations thereof.
• opioids such as morphine, mepidine, dentanyl, sufentranil, alfentanil, aspirin, salicylamide, sodium salicylate, acetaminophen, ibuprofen, indomethacine, naproxen, atrin, isocome, midrin, axotal, firinal, phrenilin, ergot and ergot derivatives
• Anticholinergics include homatropine, atropine, scopolamine hydrogen bromide, L-hyoscyamine, L-alkaloids of belladonna, tincture of belladonna alkaloids, homatropine hydrogen bromide, homatropine methylbromide, methscopolamine,
• anisotropine anisotropine with phenobarbital, clindinium, glycopyrrolate, hexocyclim, isopropamide, mepenzolate, methantheline, oxyphencyclimine, propantheline, tridihexethyl, dicyclomine, scopolamine, atropine, dicyclomine, flavoxate, ipratropium, oxybutynin, pirenzepine, tiotropium, tolterodine, tropicamide, trimethaphan, atracurium, doxacurium, mivacurium, pancuronium, tubocurarine, vecuronium, suxamethonium chloride, and combinations thereof.
• Demulcents include coltsfoot, comfrey, corn silk, couchgrass, flaxseed, irish moss, lungwort, liquorice, mallow, marshmallow, mullein, oatmeal, parsley piert, slippery elm, and combinations thereof.
• Antibacterial agents include those within the antibiotic classes of
• antibiotic agents include naficillin, oxacillin, vancomycin, clindamycin, erythromycin, trimethoprim-sulphamethoxazole, rifampin, ciprofloxacin, broad spectrum penicillin, amoxicillin, gentamicin, ceftriazoxone, cefotaxime, chloramphenicol, clavunate, sulbactam, probenecid, doxycycline, spectinomycin, cefixime, penicillin G, minocycline, ⁇ -lactamase inhibitors; meziocillin, piperacillin, aztreonam, norfloxacin, trimethoprim, ceftazidime, dapsone, neomycin, azithromycin, clarithromycin, amo
• Antiviral agents specifically or generally modulate the biological activity of viruses such as picornavirus, influenza virus, herpes viruses, herpes simplex, herpes zoster, enteroviruses, varicella and rhinovirus, which are associated with the common cold.
• viruses such as picornavirus, influenza virus, herpes viruses, herpes simplex, herpes zoster, enteroviruses, varicella and rhinovirus, which are associated with the common cold.
• antiviral agents include acyclovir, trifluridine, idoxorudine, foscarnet, ganciclovir, zidovudine, dideoxycytosine, dideoxyinosine, dipyridamole, stavudine, cidofovir,
• famciclovir valaciclovir, valganciclovir, acyclovir, didanosine, zalcitabine, rifimantadine, saquinavir, indinavir, ritonavir, ribavarin, nelfmavir, adefovir, nevirapine, delavirdine, efavirenz, abacavir, amantadine, emtricitabine, entecavir, tenofovir, zanamivir, oseltamivir, ICI 130,685, impulsin, pleconaril, penciclovir, vidarabine, cytokines, and combinations thereof.
• Anti-inflammatories include salicylic acid derivatives including aspirin, paraminophenol derivatives including acetaminophen, indole and indene acetic acids including indomethacin, sulindac and etodalac, heteroaryl acetic acids including tolmetin diclofenac and ketorolac, aryl propionic acid derivatives including ibuprofen, naproxen, ketoprofen, fenopren, ketorlac, carprofen, oxaprozine, anthranilic acids including mefenamic acid, meclofenamic acid, and enolic acids including piroxicam, tenoxicam, phenylbutazone and oxyphenthatrazone.
• Antacids include cimetidine, ranitidine, nizatidine, famotidine, omeprazole, bismuth antacids, metronidazole antacids, tetracycline antacids, clarthromycin antacids, hydroxides of aluminum, magnesium, sodium bicarbonates, calcium bicarbonate and other carbonates, silicates, phosphates, and combinations thereof.
• Antifungal agents include, for example, ketoconazole, fluconazole, nystatin, itraconazole, clomitrazole, natamycin, econazole, isoconazole, oxiconazole, thiabendazole, tiaconazole, voriconazole, terbinafme, amorolfine, micfungin, amphotericin B, and combinations thereof.
• Chemotherapeutics agents include cisplatin (CDDP), procarbazine, mechlorethamine, cyclophosphamide, camptothecin, ifosfamide, melphalan, chlorambucil, bisulfan, nitrosurea, dactinomycin, daunorubicin, doxorubicin, bleomycin, plicomycin, mitomycin, etoposide (VP16), tamoxifen, taxol, transplatinum, 5-fluorouracil, vincristin, vinblastin and methotrexate and analogs or derivative variants thereof, and combinations thereof.
• CDDP cisplatin
• procarbazine mechlorethamine
• cyclophosphamide camptothecin
• ifosfamide ifosfamide
• melphalan chlorambucil
• bisulfan nitrosurea
• dactinomycin daunorubicin
• Diuretics include but are not limited to acetazolamide, dichlorphenamide, methazolamide, furosemide, bumetanide, ethacrynic acid torseimde, azosemide, muzolimine, piretanide, tripamide, bendroflumethiazide, benzthiazide, chlorothiazide,
• hydrochlorothiazide hydroflumethiazide, methyclothiazide, polythiazide, trichlormethiazide, indapamide, metolazone, quinethazone, amiloride, triamterene, sprionolactone, canrenone, potassium canrenoate, and combinations thereof.
• Psychotherapeutic agents include thorazine, serentil, mellaril, millazine, tindal, permitil, prolixin, trilafon, stelazine, suprazine, taractan, navan, Clozaril, haldol, halperon, loxitane, moban, orap, risperdal, alprazolam, chlordiaepoxide, clonezepam, clorezepate, diazepam, halazepam, lorazepam, oxazepam, prazepam, buspirone, elvavil, anafranil, adapin, sinequan, tofranil, surmontil, asendin, norpramin, pertofrane, ludiomil, pamelor, vivactil, prozac, luvox, paxil, zoloft, effexor, welibutrin,
• Appetite suppressants include benzphetamine, diethylpropion, mazindol, phendimetrazine, phentermine, hoodia, ephedra, and caffeine. Additional appetite
• suppressant are commericailly under the following trade names: Adipex, Adipost, Bontril PDM, Bontril Slow Release, Didrex, Fastin, Ionamin, Mazanor, Melfiat, Obenix, Phendiet, Phendiet-105, Phentercot, Phentride, Plegine, Prelu-2, Pro-Fast, PT 105, Sanorex, Tenuate, Sanorex, Tenuate, Tenuate Dospan, Tepanil Ten-Tab, Teramine, Zantryl and combinations thereof.
• Nutraceuticals and micronutrients include herbs and botanicals such as aloe, bilberry, bloodroot, calendula, capsicum, chamomile, cat's claw, echinacea, garlic, ginger, ginko, goldenseal, various ginseng, green tea, golden seal, guarana, kava kava, lutein, nettle, passionflower, rosemary, saw palmetto, St. John's wort, thyme, valerian, and combinations thereof. Also included are mineral supplements such as calcium, copper, iodine, iron, magnesium, manganese, molybdenum, phosphorous, zinc, selenium, and combinations thereof.
• nutraceuticals that can be added include fructo-oligosaccharides, glucosamine, grapeseed extract, cola extract, guarana, ephedra, inulin, phytosterols, phytochemicals, catechins, epicatechin, epicatechin gallate, epigallocatechin, epigallocatechin gallate, isoflavones, lecithin, lycopene, oligo fructose, polyphenols, flavanoids, flavanols, flavonols, and psyllium as well as weight loss agents such as chromium picolinate and
• Vitamins and co-enzymes include water or fat-soluble vitamins such as thiamin, riboflavin, nicotinic acid, pyridoxine, pantothenic acid, biotin, folic acid, flavin, choline, inositol and paraminobenzoic acid, carnitine, vitamin C, vitamin D and its analogs, vitamin A and the carotenoids, retinoic acid, vitamin E, vitamin K, vitamin B 6 , vitamin Bi 2 , and combinations thereof. Combinations comprising at least one of the foregoing
• nutraceuticals can be used.
• additional medicaments that can be used include caffeine, cimetidine, ranitidine, famotidine, omeprazole, dyclonine, nicotine, and combinations thereof.
• the medicaments can be present in a suitable amount depending upon the suitable level of dosage for the desired purpose. In some embodiments, the medicaments are present in an amount of about 0.01 to about 2 weight percent of the chewing gum
• the medicaments can be about 0.05 to about 1.25 weight percent; specifically, the medicaments can be about 0.1 to about 1 weight percent.
• Anti-oxidants include natural and artificial anti-oxidants like beta-carotenes, acidulants e.g. Vitamin C, propylgallate, butyl hydroxyanisole, butylated hydroxytoluene, Vitamin E, Carnosic acid, Rosmanol, rosmaridiphenol, and the likes.
• the anti-oxidants can be present in a suitable amount depending upon the desired purpose. In some embodiments, the anti-oxidants are present in an amount of about 0.01 to about 2 weight percent of the chewing gum composition. Within the range of about 0.01 to about 2 weight percent, the antioxidants can be about 0.05 to about 1.25 weight percent; specifically, the anti-oxidants can be about 0.1 to about 1 weight percent.
• Preservatives include any natural and synthetic preservatives that improve shelf life of a chewing gum product. Suitable preservatives include propanoic acid, benzoic acid, and sorbic acid.
• each of the components of the chewing gum composition will depend on the identity of the particular component of the chewing gum composition, as well as, the desired flavor of the chewing gum composition, and are readily determined by one of ordinary skill in the art.
• the chewing gum compositions of the disclosed herein can be coated or uncoated, and be in the form of slabs, sticks, pellets, balls, and the like.
• the composition of the different forms of the gum compositions will be similar but can vary with regard to the ratio of the ingredients.
• coated gum compositions can contain a lower percentage of softeners.
• Pellets and balls can have a chewing gum core, which has been coated with either a sugar solution or a sugarless solution to create the hard shell.
• Slabs and sticks are usually formulated to be softer in texture than the chewing gum core.
• a hydroxy fatty acid salt or other surfactant active can have a softening effect on the gum base. In order to adjust for any potential undesirable softening effect that the surfactant active can have on the gum base, it can be beneficial to formulate a slab or stick gum having a firmer texture than usual (i.e., use less conventional softener than is typically employed).
• Center- filled gum is another common gum form.
• the gum portion has a similar composition and mode of manufacture to that described above.
• the center- fill is typically an aqueous liquid or gel, which is injected into the center of the gum during processing.
• the center-filled gum can also be optionally coated and can be prepared in various forms, such as in the form of a lollipop.
• a method of preparing a photo- degradable chewing gum comprising blending an elastomer, a block copolymer of vinyl acetate and methylphenyl silane having a structure of formula (I) described above, and at least one sweetener.
• the method includes pre-blending the elastomer and the block copolymer to prepare a pre -blend, and blending the pre -blend with at least one sweetener.
• the photo-degradable chewing gum compositions can be prepared using standard techniques and equipments known to those skilled in the art.
• the apparatus useful in accordance with some embodiments comprises mixing and heating apparatus well known in the chewing gum manufacturing arts, and therefore the selection of the specific apparatus will be apparent to the artisan.
• gum pieces can be coated with an aqueous coating composition, which can be applied by any method known in the art.
• the coating composition can be present in an amount of about 10 to about 50 weight percent of the total gum piece. Within the rage of about 10 to about 50 weight percent, the coating composition amount can be about 20 to about 40 weight percent, specifically about 25 to about 35 weight percent.
• the outer coating can be hard or crunchy.
• the outer coating includes sorbitol, maltitol, xylitol, isomalt, or another crystallizable polyol. Sucrose can also be used. Flavorants can also be added to yield unique product characteristics.
• the coating if present, can include several opaque layers, such that the chewing gum composition is not visible through the coating itself, which can optionally be covered with a further one or more transparent layers for aesthetic, textural and protective purposes.
• the outer coating can also contain small amounts of water and gum arabic.
• the coating can be further coated with wax.
• the coating can be applied by successive applications of a coating solution, with drying in between each coat. As the coating dries it usually becomes opaque and is usually white, though other colorants can be added.
• a polyol coating can be further coated with wax.
• the coating can further include colored flakes or speckles.
• the coating can be formulated to assist with increasing the thermal stability of the gum piece and preventing leaking of a liquid fill if the gum product is a center-filled gum.
• the coating can include a gelatin composition.
• the gelatin composition can be added as a 40 weight percent aqueous solution and can be present in the coating composition about 5 to about 10 weight percent of the coating composition, and more specifically about 7 to about 8 weight percent of the coating solution.
• the gel strength of the gelatin can be about 130 bloom to about 250 bloom.
• Example 1 is a photodegradable chewing gum containing the block copolymer of vinyl acetate and mehylphenyl silane. Comparison 1 chewing gum does not contain the block copolymer.
• the solution was then exposed to a source of oxygen to stop the reaction.
• the copolymer product was obtained via precipitation by cold methanol.
• the polymer product was washed with further cold methanol and water.
• Gel permeation chromatography analysis confirmed formation of a copolymer with a weight average molecular weight of 150,000 with a polydispersity index of 3.5.
• Formation of block copolymer of vinyl acetate and methylphenylsilane was confirmed by H J NMR.
• the H J NMR results indicated that the block copolymer contained 1.2 weight percent of methylphenylsilane and 98.8 weight percent of polyvinyl acetate.
• the copolymer can have one of the many structures shown in Figure 1.
• blocks of polyvinyl acetate are indicated by solid boxes 1 and blocks methylphenylsilane are indicated by -Si-Si- chains.
• Gum bases of Example 1 and Comparison 1 are prepared according to compositions set forth in Table 1.
• a master batch (masticated elastomer) is prepared as following: [0104] Elastomers, viz. polyisobutylene, and butyl rubber are put in a standard mixer in proportions indicated in Table 1. The elastomers are heated to about 130°C. The heated elastomers are mixed for about 15 minutes. Hydrogenated cottonseed oil with a melting point of about 70°C is then added gradually and mixed with the elastomers for about 90 minutes. Glycerol monostearate is then added to the mixer and mixed with the elastomer for about 20 minutes to homogenize the mixture. The master batch is thus prepared. Gum bases are then prepared from the master batch.
• Example 1 gum base block copolymer of vinyl acetate and methylphenyl silane is added in another standard mixer and heated to about 130 °C. Master batch prepared according to the process described above is then added to the block copolymer and mixed for about 15 minutes. Hydrogenated cottonseed oil with a melting point of about 45°C is then added to the mixer and mixed for about 10 minutes. Triacetin is then added and mixed for 10 minutes. Talc is then added and mixed for about 10 minutes.
• Comparison 1 gum base polyvinyl acetate is added in another standard mixer and heated to about 130 °C. Master batch prepared according to the process described above is then added to the polyvinyl acetate and mixed for about 15 minutes.
• Hydrogenated cottonseed oil with a melting point of about 45°C is then added to the mixer and mixed for about 10 minutes.
• Triacetin is then added and mixed for 10 minutes.
• Talc is then added and mixed for about 10 minutes.
• Example 1 and Comparison 1 chewing gums are prepared according to the compositions listed in Table 2.
• the corresponding gum bases are melted at a temperature of about 175°C.
• additional ingredients i.e. sorbitol, mannitol, xylitol, acetylated monoglycerides, glycerin, coolant, encapsulated food-grade acids, lecithin, powdered and liquid flavors, acesulfame K, and aspartame are added, and thoroughly mixed for about 20 minutes.
• Chewed gum cuds of Example 1 and Comparison 1 are left on an outdoor concrete slab for 7 days.
• the outdoor concrete slab receives direct sunlight.
• the outdoor concrete slab simulates the environmental conditions.
• the chewing gum cuds can be visually and physically examined at the end of the seven day period to evaluate respective
• a photo-degradable gum base composition comprises an elastomer; and a block copolymer of vinyl acetate and methylphenylsilane having a structure of formula (I)-
• n and m are integers in the range of 1 to 500, and n is an integer in the range of 2 to 100.
• the photo-degradable gum base comprises about 5 to about 30 weight percent of the block copolymer, based on the total weight of the gum base; and/or (ii) the block copolymer comprises about 0.1 to about 10 % by weight of the methylphenylsilane, based on the weight of the block copolymer, as measured according to proton nuclear magnetic resonance spectroscopy; and/or (iii) the block copolymer has a weight average molecular weight of about 50,000 to about 200,000 atomic mass units; and/or (iv) the elastomer is selected from the group consisting of polyisobutylene, butyl rubber, butadiene-styrene rubber and combinations thereof; and/or (v) the photo degradable gum base further comprises at least one additional component which promotes photo-degradation; and/or (vi) the additional component is selected from the group consisting of chlorophyll, and derivatives such as chlorophyllin,
• the photodegradable gum base further comprises at least one water absorption-promoting component selected from the group consisting of a copolymer of methyl vinyl ether and maleic anhydride, an ether or ester of copolymer of methyl vinyl ether, and maleic anhydride, a terpolymer of methylvinyl ether, maleic anhydride and maleic acid, a copolymer of polystyrene and maleic anhydride, a polysuccinimide, an alternating copolymer of ethylene, and maleic anhydride, and combinations thereof; and/or (ix) the photodegradable gum base further comprises at least one water absorption-promoting component selected from the group consisting of a copolymer of methyl vinyl ether and maleic anhydride, an ether or ester of copolymer of methyl vinyl ether, and maleic anhydride, a terpolymer of methylvinyl ether, maleic anhydride and maleic acid, a copolymer of
• a degradable chewing gum composition comprises an elastomer; a block copolymer having a structure of formula (I)
• m and p are integers in the range of 1 to 500, and n is an integer in the range of 2 to 100; and at least one sweetener.
• a method of preparing a photo-degradable chewing gum comprises blending an elastomer; a block copolymer of vinyl acetate and methylphenyl silane having a structure of formula (I)-
• said blending comprises pre -blending the elastomer with the block copolymer to an elastomer pre -blend, and blending the elastomer pre-blend and the at least one sweetener.

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